Getting Started with Samoas

I stressed way too much about what would be the first recipe I showcased on this blog (as my boyfriend told me, I was ridiculous for stressing about a blog that is supposed to be therapeutically relaxing). So, I went for one of my favorite comfort foods: Girl Scout cookies. The family favorite has always been Thin Mints. My mother loves the little daisy looking ones. Dad- the peanut butter sandwiches. As for me, my favorite has always been and forever will be Caramel De-Lites (previously know as Samoas).  Unfortunately, my go-to source for girl scout cookies quit the scouts this year, and I think these cookies are the one thing left in the world that you cannot order online. Fueled by not instantly gratifying my craving, I had to find a recipe to make these delicacies.  And my first recipe was born!

You would never believe how difficult it is to not only start a blog, but to start one about indulgent relaxation cooking when you are also on a diet!  I have a new found respect to all those wonderful blog-writers I read daily on Food Gawker.  If you don't know me that well, than you don't know that I am a pageant girl.  As pageant season is rapidly approaching, I am dieting (ugh) so I can fit in my dresses again. Like the Girl Scouts, pageants are a great way to build confidence, develop communication skills, and become well-rounded. Plus, it keeps me motivated to go to the gym and eat at least somewhat healthy. I could never thank the pageant-powers-that-be for helping me become the polished individual I am. But, I am allowing myself to continue indulging in my resolution (at least 1 sweet and 2 dinners made a week). I figure with all the stresses of the hospital, I burn off these calories anyway, right? 

If you have never heard of Samoas, let me fill you in. Picture a shortbread cookie, smothered in a coconut caramel mix, and then dipped and drizzled with sweet chocolate.  If that doesn't say comfort, then I don't know what does! Despite their amazing-ness, I found only one recipe on the entire internet that somewhat lived up to the cookie's legacy (maybe because it's copyrighted-- if this is my only blog post, I too have been caught in copyright infringement (-: ).  Being a Samoas connoisseur, I had to tweak the recipe a lot to make it taste pretty close to the original, or at least what I consider close to it.

Funny how easy it is to get wrapped up in things when your supposed to be relaxing. Incredibly focused on making the recipe perfect, it wasn't until the smell of toasting coconut wafted out of my oven and filled my apartment I realized how much fun I was having. What could be more relaxing than warm caramel, coconut, and chocolate? Thank God for these little reminders of why I'm starting this blog: to have fun in my kitchen, make cooking and baking a hobby instead of a chore, and to escape from the stress of constantly working. It may not have been the instant gratification I was looking for, but these cookies completely satisfied my craving for Samoas.  Warm, delicious, and indulgent. Enjoy!

Samoas

adapted from Big Oven-fireb4smoke

Makes about 2 dozen

 Dough

-1/2 c. butter at room temp

-1/4 c. sugar

-1 c. flour

-1/8 t. baking powder

-1/4 t. salt

-1/4 t. vanilla

-up to 1 Tbs. milk

 Topping

-3 c. sweetened shredded coconut 

-1 bag of melting caramels (found everywhere this time of year for candy apple makin')

-3 Tbs. milk

-1/4 t. salt

-8 oz. chocolate (I used chocolate chips)

-3 Tbs.milk

-powder sugar to taste

Preheat oven to 350 F. Cream butter and sugar until light and fluffy (3min). Add vanilla. Separately, whisk together the flour, baking powder, and salt. Slowly, add flour mixture to the butter. If need to soften the dough, add milk as needed (PRN in hospital speak)! If dough if too sticky, add more flour. I have had to add up to 1/2 c. extra flour once because of the humidity. Be patient, it will come together :-).  Roll dough out on floured surface to 1/4-1/2". Using a round cookie cutter (of your size preference), cut cookies and move to a baking sheet lined with parchment paper.  Using a water bottle cap (or small circle cookie cutter), remove the center of the cookie. Bake 10-12 min. Cool 1 min., then remove to a cooling rack. Cool completely before adding topping.

 Meanwhile, spread the coconut on a baking sheet. Toast in oven while cookies are baking for 15 min, stirring every 5 min, or until golden (and your kitchen smells amazing). 

Put caramel, salt, and 3 Tbs. milk in microwave safe bowl. Microwave in 30 second intervals, stirring each time, until melted (about 3 min). Fold in the coconut. Spoon and spread the coconut-caramel mix onto the cooled cookies. Refrigerate while making the chocolate.

Heat milk in the microwave for 1 min. Add chocolate, stirring to melt. If not melting enough, stick chocolate milk mixture in the microwave together for 30 second intervals, stirring each time, until melted. Once melted, add powdered sugar to taste. (I like mine sweet so I added 2 Tbs.) Dip the bottom of the carameled cookie into the chocolate. Turn upside down on cooling rack and refrigerate for 15 min so chocolate can harden. Flip cookie right side up. Using a whisk, drizzle remaining chocolate on top of caramel.

What did I tell you? Comfort and Indulgence without waiting for the Girl Scouts.